Beer brewing begins with polished barley grains called ‘malt', which are passed through a milling machine to crack the dried kernels and grind them into a coarse powder.

The cracked malt is then steeped with hot water in a large, stainless steel vat called a mash tun, to produce thick, sweet liquid called wort.

The clear, sweet liquid called 'wort' is then drained off in a vessel called a lautertun (German for 'purification tank'), where the husks are used like a giant sieve or filter bed for filtering out the "spent grain". 

The wort is boiled, for up to 90 minutes in a large kettle, or Wort Copper.

After it is cooled, the wort is then transferred to a fermentation tank where yeast slowly converts the grain sugar to alcohol. The mixture is then called young beer.

While aging the beer becomes naturally carbonated is subsequently filtered to remove excess yeast, protein and other insolubles as well as to stabilize it.

The finished beer is then mechanically filled into bottles, cans or kegs, and is pasteurized to kill any off the remaining yeast and any other microorganisms.